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| Ingredients: |
2 35 oz Cans Whole Tomatoes(prefer imported)
1 can tomato paste
7-10 cloves garlic choped fine to make 3-4 tablespoons.(more/less to taste)
Medium Onion diced.
Olive oil |
Heavy Tablespoon Dried Oregano
2 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup.
3/4 tablespoon dried parsley(or fresh, a little more)
2 Dry bay leafs.
Salt & Black pepper to taste. |
| Cooking Instructions: |
Add olive oil to pot and saute onins until they begin to caremlize, add garlic. DO NOT BROWN. Saute on low 1-2 minutes. DO NOT BROWN.
Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir. . Medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper here and add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!.
If you want a thicker sauce, add another paste, or use a combination of crushed and whole tomatoes.
Thyme gives it a slighty sweater/aromatic flavor.. goes well if your using it for chicken parm... and especially if your making cacciatore(sp). |
| Serving Suggestions: |
| Sauce is ready in about 10-15 minutes. IMHO the freshest tasting tomato sauce is only HEATED, not cooked.(excludes meat sauce) Did I mention DO NOT ALLOW IT TO BOIL.
Always better the next day. :) |
| Additional Comments: |
A few things.
In my opinion, there is never a reason to open a jar of Ragu, Aunt Millies or any yukky jarred tomato sauce. Fresh Sauce can be made in the amount of time it takes to heat up a pot of water and cook the pasta.
Boiling tomato sauce is what makes it acidy or bitter. DONT BOIL IT.. Low simmer. If a bubble breaks, so does the sauce.
Dont try dumping sugar in it to get rid of the acid. Consider it a mistake, and add more tomatoes to see if u can neutralize it a little. Bay leaf also helps.
This is for a chunky sauce, whole tomatoes can be replaced with Crushed tomaotes if u like a smoother sauce.
Texture of the sauce can be changed by using combinations of whole, crushed and/or puree'd tomatoes.
Crushed and puree'd tomaotes can come out like a pizza sauce if thats what u like.
To make a meat sace, I like to brown it a little first and drain the fat or at least some of it.
To make a sauce that your cooking meat in all day keep it covered, low heat.. and gues what... DO NOT BOIL!!. VERY LOW SIMMER IS KEY. |
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